Cherry & Blueberry Buckle
*Recipe follows story
Maybe it was my childhood obsession with Drake’s Cherry Fruit Pies, you know the ones you can get at a bodega for 99 cents, that started my cherry love affair…
My brother used to bribe me with said cakes so I wouldn’t rat on him when he was skipping church on Sunday morning - and hustling kids at the basketball court instead. I’d sit on the concrete, in the playground, and watch him, in my church threads, eating Drake’s Cherry Fruit Pies.
I never told on him. His secret was safe so long as my mouth was stuffed.
Is that where the love and the lies began?
And then there were other cherry moments, of course…
Like the morning I lost my virginity…
Of course.
I arrived back to my Queens apartment, the morning after I became a woman, to be greeted by Nancy and Su.
Nancy and Su were sitting on the couch, all smiles and anxious, for a story that wasn’t coming from wine induced 2am texts.
And if you want me to get specific…
It was white zinfandel.
I didn’t have the palette then that I do now.
They were waiting for me - with open arms - and, yes, a mini cherry pie.
I’m convinced the aforementioned life moments spawned the need to have cherries strewn around me at all times. Sure, there were other cherry snack pie dalliances in between turning 10 and the loss of my virginity. I played with Little Debbie and Hostess and those individual cherry pies, Table Talks, that come in the red and white box. If you grew up in New York, you know exactly what I’m talking about.
As a grown woman, I’m somewhat cherry crazed.
I currently own a pin-up cherry dress, cherry under garments, a cherry headband, a cherry apron, cherry oven mitts, cherry magnets, cherry napkins and hot plate (thank you, Stefanie) and even cherry carry on luggage (thank you, Pia). I’ve been aching to get a cherry bathing suit - but I don’t think the world is ready for a full throttle cherry bathing suit clad Ms. Nom Noms 2011…
Ah, and I love the fruit. I love a sweet, round, dark cherry.
Especially in the summer.
Particularly while reading or lounging in the park and at the beach.
But…
Especially in a baked good.
Particularly on a warm June evening.
Fresh cherries in a baked good.
Homemade cherry pie or cherry cobbler…
Baked goods sing to me.
I haven’t played with Drake, Little Debbie, Hostess or the mini bodega pie in many years…
I’m pretty sure the fine folks working on the assembly line at the above mentioned factories weren’t pitting fresh cherries and stuffing them in those buttery, fake frosted pie shells.
Damn all of you little Cherry Fruit Pies.
I still love you and I still think about you.
I know if I went to a bodega right now and rescued each of you from a stale life on a small shelf, you’d still be so delicious!
Instead, on a warm June evening, I went and picked up some cherries.
Too many cherries to eat on my own, but just enough to bake with and share.
A friend of mine makes an amazing Blueberry Buckle, so I’ve heard - since I’ve never experienced the first hand nomming. I always make cobblers, pies and crisps - so for a change - I went for the buckle.
Evidently it did cross my mind to remake deliciously sweet individual cherry pies, but it was hot as balls and I was looking for a simple one dish dessert wonder.
The buckle recipe below was referenced from The Rogue Chef. As always, I cut back on the sugar. I love my confections, but not when they’re too too sweet (unless in the form of a Drake’s Cherry Pie - super fake cavity sweet is tops). Fruit based treats should still taste like fruit, not like pure sugar. I made some other changes to the recipe, omitting the bourbon, as I didn’t have any on hand. I also used quite a bit more cherries and doubled the cake batter - but still using the same size dish as the recipe called for - allowing for a bulkier and bodaciously thick buckle. Included with this recipe, via The Rogue Chef, is a break down which defines cobblers (iterations there of) and crisps. That Rogue Chef is quite handy.
Well on my way to making sweet cherry buckle love, I called Nan and Su to come over and nom with me.
Sure, we didn’t eat it to celebrate the loss of my virginity.
Although, I’m pretty sure I’m a born again.
So maybe the next time I get some action, I’ll make a Drake’s Cherry Fruit Pie.
For now, we just ate to eat.
A fresh cherry treat, sprinkled with blueberries (a little nod to Mindy and her blueberry buckle) and baked, on a warm June evening.
And topped with fresh whipped cream.
Cherry & Blueberry Buckle
4 c. cherries
1 1/2 c. blueberries (put aside)
1/2 c. brown sugar
2 T. vanilla
1/2 c. butter
2 1/4 c. flour
2 tsp. baking powder
2 c. milk
1/2 c. + 1 T. white sugar
-Preheat oven to 350 degrees
-In a large bowl, toss together cherries, 1/4 c. of flour, brown sugar and vanilla extract and put aside
-Sift together white sugar and remaining flour - then whisk with milk until batter is smooth
-Place butter in a 9x13 baking dish and place in the oven until butter is completely melted, about 2 minutes
-Remove baking dish from the oven and gently maneuver the dish so as to coat the inside of the dish with the butter
-Pour batter inside of the dish
-Top with cherry mixture, do not stir in the cherries!
-Sprinkle with fresh blueberries and 1 T. of white sugar
-I suggest placing the baking dish on top of a shallow roasting pan, in case the buckle bubbles over and makes a smallish mess
-Bake in the oven for 1 hour, until golden brown
-Serve warm with fresh whipped cream (recipe below)
Whipped Cream
1/2 pt. heavy whipping cream
1 T. confectioners sugar
-Using an electric mixer, beat together heavy cream and confectioners sugar until it holds a soft peak, making sure to not over beat as your whipped cream will turn out not so light and fluffy, but more curdy and…no good…
